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Home » Cookies » High Altitude Funfetti Sugar Cookies

High Altitude Funfetti Sugar Cookies

Published: Mar 6, 2022 · Modified: Mar 13, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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Put some 'fun' in your life with these High Altitude Funfetti Sugar Cookies. They're thick and chewy and packed with tons of colorful sprinkles. Plus, this recipe requires no-chilling, and it's quick and easy (under 30 minutes - 10 minutes of prep and 12 minutes of baking) to make and bake.

A bunch of High Altitude Funfetti Sugar Cookies on different plates and background with a milk bottle and small jar full of sprinkles.

These High Altitude Funfetti Sugar Cookies are super buttery, with lots of vanilla flavor and full of sprinkles. The recipe is simple and easy to make! These cookies only require 10 minutes of prep and 12 minutes of baking. They are perfect for sprinkle lovers alike, and are the perfect amount of chewy and delicious. They are super tender, and melt in your mouth.

This Funfetti Sugar Cookies recipe makes a small batch that can easily be doubled for a large family, get togethers, gatherings, and of course, parties. You’ll bake about 13 decent sized cookies from 1 batch. Looking for even more high altitude cookie recipes? Check out my classic chocolate chip, brown butter chocolate chunk, chocolate with bailey's ganache, and s'mores.

Why You'll Love this Recipe

  • Made with simple ingredients
  • Ready in under 30 minutes
  • Super buttery with lots of vanilla flavor
  • Chewy and delicious
  • Pops of colorful sprinkles in every bite
  • A small batch recipe that can easily be doubled or tripled
High Altitude Funfetti Sugar Cookies spread out on a white grey background with crumbs and sprinkles surrouding

Ingredients

High Altitude Funfetti Sugar Cookies Ingredients on a white marble background with red text box with white text.

Ingredients Notes

  • Unsalted Butter: I use unsalted butter so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie. I also recommend setting the butter out an hour or two before using it to make it room temperature.
  • Sugar: I use dark brown and granulated sugar to give just the right amount of sweetness and chewiness.
  • Egg: A whole egg to bind the cookie dough, add moisture, and add richness. Set out 30 minutes before using to set to room temperature.
  • Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste or vanilla bean powder. 
  • Baking Powder: gives the cookies a nice rise and slightly cracked top
  • Salt: I prefer to use kosher or fine sea salt in my recipes.
  • Flour: I always use all-purpose flour. Just make sure to measure the flour correctly.
  • Sprinkles: funfetti cookies are all about the sprinkles. And, these cookies are loaded with tons of sprinkles, which makes these cookies super colorful. I recommend using jimmies for this recipe as nonpareil sprinkles' color tends to bleed during the mixing process.

Step-by-Step Instructions

Side by side photos. In the upper left corner is a number in white text with a black offset text outline. The left '1' is butter and sugar beaten together. The right '2' shows a slightly wetter dough.
  1. Pre-heat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix butter and sugar together on high for 3 minutes until light and fluffy using a stand mixer or hand mixer.
  2. Add in egg and vanilla extract and mix on high until fully incorporated and fluffy, approximately 2 minutes. Scrape down the sides of the bowl if necessary.
Side by side photos. In the upper left corner is a number in white text with a black offset text outline. The left '3' shows a cookie dough. The right '4' shows sprinkles mixed into the cookie dough with a silicone spatula.
  1. Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms. It's alright if there are a few streaks of flour.
  2. Add in sprinkles to the cookie dough and mix by hand with a spatula.
Side by side photos. In the upper left corner is a number in white text with a black offset text outline. The left '5' shows 6 funfetti sugar cookie dough balls on a sheet tray. The right '6' shows 6 baked cookies on a tray.
  1. Using a 1.33 ounces / 2.6 tablespoons cookie scoop and drop cookie dough onto silicone-lined or parchment-lined cookie trays approximately 2-2+ inches apart and bake for 12-13 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the tray for at least 5-7 minutes before removing them to a cookie rack to fully cool. Enjoy!

Expert Tips

  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
  • Don't Overmix Your Cookie Batter! If you do, the cookies will be dense, hard, and not as delicious as light and fluffy as you want. You want to mix until flour/dry ingredients are just combined. It's okay if there are a few streaks of flour since you are going to mix again to add in the sprinkles. For the sprinkles, mix until they are just well enough distributed there are clumps of dough with too many or dough without any.
  • Use a High Quality Vanilla: Sprinkles have virtually no taste, so it's important to use high quality vanilla extract or even vanilla paste in your cookies for the best flavor.
A bunch of High Altitude Sprinkle Sugar Cookies on a small sheet pan with a bunch of sprinkles on a white marble background.

Recipe FAQs

What are the best sprinkles to use?

I recommend using jimmies even confetti sprinkles can work in a pinch. But nonpareil sprinkles will bleed into the dough which is why I don't recommend them in this recipe.

What altitude were these cookies baked at? How do I adjust for my altitude?

I baked these High Altitude Funfetti Sugar Cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

Can I freeze the dough?

I haven't tried it but it should work ok. Just be mindful that the sprinkles may change in texture from freezing.

Storage

Store cookies at room temperature in an air tight container for a few days!

You Might Also Like

  • High Altitude Brown Butter Chocolate Chip Cookies
  • High Altitude Chocolate Chip Cookies
  • High Altitude Bailey's Ganache Thumbprint Cookies
  • High Altitude Smoked S'mores Cookies

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

High Altitude Funfetti Sugar Cookies

Mara
A sugar cookie, this High Altitude Funfetti Sugar Cookies recipe is soft, chewy, and full of sprinkles! So easy to make from scratch!
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 13 mins
Cooling Time 10 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 13 cookies
Calories 232 kcal

Ingredients
  

  • 1 stick butter, unsalted room temperature
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 egg large, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon flaky sea salt or kosher salt
  • 1 + ⅞ cups all-purpose flour, 225 grams
  • ¾ cup jimmies, rainbow (sprinkles)

Instructions
 

  • Pre-heat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix butter and sugar together on high for 3 minutes until light and fluffy using a stand mixer or hand mixer.
  • Add in egg and vanilla extract and mix on high until fully incorporated and fluffy, approximately 2 minutes. Scrape down the sides of the bowl if necessary.
  • Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms. It's alright if there are a few streaks of flour.
  • Add in sprinkles to the cookie dough and mix by hand with a spatula.
  • Using a 1.33 ounces / 2.6 tablespoons cookie scoop and drop cookie dough onto silicone-lined or parchment-lined cookie trays approximately 2-2+ inches apart and bake for 12-13 minutes or until the edges are lightly golden.
  • Let the cookies cool on the tray for at least 5-7 minutes before removing them to a cookie rack to fully cool. Enjoy!

Notes

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
Don't Overmix Your Cookie Batter! If you do, the cookies will be dense, hard, and not as delicious as light and fluffy as you want. You want to mix until flour/dry ingredients are just combined. It's okay if there are a few streaks of flour since you are going to mix again to add in the sprinkles. For the sprinkles, mix until they are just well enough distributed there are clumps of dough with too many or dough without any.
Use a High Quality Vanilla: Sprinkles have much taste, so its important to use high quality vanilla extract or even vanilla paste in your cookies for the best flavor.
What altitude were these cookies baked at? How do I adjust for my altitude? I baked these High Altitude Funfetti Sugar Cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cookie | Calories: 232kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 129mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 318IU | Calcium: 28mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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